Show:
Kitchen Safety
Food Safety
Food Storage
Conserving
Foodborne Illness
100
This is the first thing you should do if a fire starts in the microwave.
What is turn off the microwave?
100
What is the temperature danger zone?
What is 40 to 140 degrees Fahrenheit?
100
These are foods that are able to last for weeks or months at room temperatures below 85 degrees Fahrenheit.
What are shelf-stable foods?
100
This is the treating of waste so that it can be reused.
What is recycling?
100
Stomach cramps, nausea, and fever are common symptoms of this.
What is foodborne illness?
200
You never use water to put out a kitchen fire because it could do this.
What is cause the fire to spread?
200
These are two instances when you should wash your hands.
What is... After using the bathroom, sneezing, or coughing Before cooking and after After touching face, hair, other body parts
200
These are foods that spoil quickly at room temperature.
What are perishable foods?
200
This is the action taken to ensure the preservation of the environment.
What is conservation?
200
These two groups are at an increased risk for foodborne illness
What are children, elderly, pregnant women, and those that are ill?
300
These are the two things to do if an accident occurs.
What are stay calm and call for help?
300
This is why 40 to 140 degrees Fahrenheit is considered the danger zone.
What is bacteria can spread rapidly in this range?
300
This causes improperly packaged frozen food to lose flavor and texture.
What is freezer burn?
300
These are two ways to concern electricity.
What are... Turn of lights, TV, radio when not in use Use small appliances for small amounts Know what you want before opening the fridge Organize the fridge Run dishwasher only when full
300
Listeria monocytogenes is associated with this food.
What are hotdogs, soft cheeses, and deli meats?
400
These are two ways to prevent cuts in the kitchen.
What is are... a. Keep knives sharp and use them properly b. Choose right knife for the job c. Store knives in drawer divider, knife block, or rack d. Don’t try to catch a falling knife e. Don’t soak sharp utensils f. Use the proper procedure for cleaning up broken glass
400
An example of this is using the same knife to cut lettuce and raw chicken.
What is cross-contamination?
400
Loss of these is caused by improper food storage.
What are quality and nutrient loss?
400
These are two ways to conserve water.
What are.. Don’t run water when paring vegetables Rinse all dishes at once Fix dripping faucets Take shorter showers Showers instead of baths
400
Chicken products are often associated with this bacterium.
What is salmonella?
500
These are two ways to prevent falls in the kitchen.
What is... a. Keep floor clean and clear of clutter b. Wipe up spills, spatter, and peelings c. Remove slippery throw rugs d. Replace damaged or worn flooring e. Don’t wear untied shoes, floppy slippers, or long clothing f. Use a firm step stool for reaching
500
These are two ways to safely thaw food to keep it out of the danger zone.
What are in the refrigerator, under cold running water, and in the microwave?
500
These are three environmental conditions that can cause or increase spoilage.
What are... a. Heat b. Air c. Moisture d. Light e. Dirt f. Damage to food or packaging
500
These are the three keys to reducing trash.
What are reduce, reuse, and recycle?
500
Botulism can cause this if untreated.
What is paralysis?